Chicken, mushroom & cider seeded cobbler

For the filling, melt the butter in a large sauté pan over a medium heat. When sizzling, fry the onion, leeks and mushrooms, stirring often, for 6-8 minutes until softened and lightly coloured. Stir in the flour and cook for 1-2 minutes more. Gradually add the cider, stirring constantly, then bubble to reduce by two-thirds.

Stir in the stock and bring to a simmer, stirring often, for 15-20 minutes, until the liquid is thick enough to coat the back of a spoon. Stir through the chicken, apples, tarragon (to taste) and mustard, with a splash of about 50ml cider. Season to taste. Transfer to a 25cm diameter pie dish or ovenproof pan and set aside.

Heat the oven to 200°C, gas mark 6. For the cobbler, put the flour, baking powder, butter and a large pinch of salt into a food processor, then blitz to a sandy texture. With the motor running, pour in the milk until the dough comes together in large clumps. Pulse in the seeds until semi-combined, then tip onto a lightly floured AD AD COOK’S TIP Instead of leftover chicken, you could use 300g skinless, boneless chicken thighs, sliced into strips. Add to the pan with the stock and simmer until cooked through and the juices run clear with no pink meat. surface. Knead until the seeds are incorporated. Don’t over-knead or it will become tough.

Shape the dough into a rough circle about 2cm thick, then cut into quarters and arrange over the filling in the dish, allowing around 2cm space around each. Brush with more milk, then bake for 30-35 minutes until the topping is risen and golden brown and the filling, including the chicken, is piping hot and bubbling at the edges. Set aside to rest for 5 minutes, then serve with seasonal steamed vegetables, if liked.